Eggs, morcilla and chickpeas
After we had been younger, my dad used to make us a traditional chickpea stew with morcilla as a fast and simple meal. That’s the place I bought the thought for this, which I’ve tailored for breakfast or brunch with the addition of eggs. Serve with crusty bread to mop up the juices.
Prep 10 min
Cook dinner 25 min
Serves 2
Olive oil, plus extra-virgin olive oil to complete
1 white onion, peeled and diced
90g morcilla, lower into small items (morcilla is historically bulked out with rice, so is gluten-free, in contrast to most British black pudding)
1 x 400g can cooked chickpeas, undrained (you want the water from the tin)
1 sprig recent thyme
100ml rooster inventory
Salt and black pepper
2 giant eggs
Warmth somewhat olive oil in a saute pan over a medium warmth, then sweat the onion for six or seven minutes, till delicate however not colored. Add the morcilla and fry, stirring, for a few minutes, simply to prepare dinner out, then tip within the chickpeas and their water, thyme and inventory, season generously and go away to bubble gently till the liquid reduces and also you’re left with a pleasant, thick sauce.
Spoon right into a smallish pan (in Spain, we’d use a terracotta cazuela), so the chickpea combine covers the bottom, then placed on a medium-low warmth. As soon as the sauce is effervescent sizzling, crack within the eggs and go away to prepare dinner till the whites are simply cooked and the yolks are nonetheless runny. Take off the warmth, drizzle with extra-virgin olive oil, and end with a sprinkling of salt and pepper.
Huevos a la flamenca
After I opened Paco Tapas in Bristol, clients had been at all times on the lookout for a stewy aspect dish to go together with the ibérico pork. My dad advised this Spanish egg dish, so I attempted it out and it went down a deal with, working completely alongside the meat. I’ve tweaked that dish for breakfast/brunch by making it with oozy eggs and top-quality jamón. It’s greatest served merely, with bread or some leftover roast pork.
Prep 10 min
Cook dinner 40 min
Serves 2
1 sprig recent thyme
1 sprig recent rosemary
1 bay leaf
Olive oil, for frying
½ white onion, finely diced
1 x 400g tin tomatoes
½ tbsp pimentón – sizzling and/or candy, in accordance with style (I take advantage of a mixture of each)
50ml extra-virgin olive oil, plus additional to complete
Salt and black pepper
50g jamón Iberico
2 giant eggs
First make a bouquet garni by wrapping all of the herbs in a small piece of material and tying to safe.
Warmth a very good glug of oil in a large pan, then sweat the onion for about 10 minutes, till nearly translucent. Add the tin of tomatoes, bouquet garni and pimentón, break up the tomatoes with a spoon, and go away to prepare dinner for about 20 minutes, till diminished by a 3rd.
Take out and discard the bouquet garni, then add 50ml extra-virgin olive oil to the pan and blitz the tomato combine with a stick blender, till silky-smooth. Style and season as required.
Pour the blended tomato sauce right into a small pan or cazuela, so it covers the bottom, and high with half the jamón. Placed on a medium-low warmth and, as soon as the sauce is effervescent, crack within the eggs and prepare dinner till the whites are simply cooked and the yolks nonetheless oozy.
Take off the warmth, end with a drizzle of extra-virgin olive oil and season with somewhat black pepper. High with the remaining ham, and serve.
Cheat’s prawn tortilla
Dad used to make huge tortillas to feed us over the week. I discovered the method fascinating, as a result of it will take up many of the kitchen, and it was enjoyable watching him attempt to flip over these big tortillas. I at all times serve tortilla with allioli on the aspect.
Prep 10 min
Relaxation 30 min+
Cook dinner 25 min
Serves 2
12 giant eggs
120g flippantly salted crisps – I take advantage of Torres, although any gluten-free plain crisp will do (eg Kettle)
6 giant complete prawns
Olive oil
4 garlic cloves, peeled and minced
Further-virgin olive oil, for frying the tortilla
Sea salt – I take advantage of Maldon
Crack half the eggs into a big bowl. Separate the opposite six eggs, add the yolks to the bowl (save the whites for one more dish) and provides all of it a very good whisk. Add the crisps to the bowl and stir in nicely – it’s nice in the event that they break up a bit – then put aside for a minimum of half-hour (or refrigerate in a single day).
Now for the prawns. Take away the heads and shells, and set to at least one aspect. Chop the prawn flesh into small items. Put a very good glug of oil in a frying pan over a medium-high warmth and, as soon as sizzling, add the heads and shells and fry for 3 or 4 minutes, till simply golden. Add the garlic, prepare dinner for a minute extra, then flip off the warmth and push down on the shells with the again of a spoon to launch all of the juices. Move the combo by a sieve right into a small bowl, to squeeze out all of the juices, and put aside.
Add the chopped prawn flesh to the egg and crisp bowl, and stir gently to mix. Put a slick of extra-virgin olive oil in a roughly 20cm-wide nonstick frying pan on a medium-high warmth, and use kitchen towel to wipe it across the pan to coat throughout. When it’s actually sizzling, pour within the tortilla combine and go away to prepare dinner for about six minutes (if the combo has been within the fridge, you’ll want to provide it an additional minute or so).
As soon as the bottom of the tortilla is about and the highest is just barely runny, place a plate on high of the pan, then fastidiously flip it over. Slide the tortilla again into the pan cooked aspect up, and fry gently for one more six minutes on the opposite aspect.
Brush the prawn and garlic oil everywhere in the high of the tortilla, sprinkle with sea salt and serve – I at all times eat tortilla with a giant dollop of allioli on the aspect. Observe that the centre is supposed to be runny, so don’t be scared.
